Seared Scallops with Roasted Beet Puree

Seared Scallops w/ Roasted Beet Puree | giveitsomethyme.com

5 from 3 votes

Seared Scallops with Roasted Beet Puree

Crisped edges and tender, delicate centers are all yours with these Seared Scallops with Roasted Beet Puree. Enjoy making them disappear!

Course Appetizer, Main Course

Cuisine American, Seafood

Diet Gluten Free

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings servings

Calories 207kcal

Author Kim Peterson

Equipment

Ingredients

ROASTED BEET PUREE

10 ounces red beets , well rinsed
4 tablespoons olive oil , divided
2 tablespoons sherry wine vinegar
1 tablespoon honey
2 teaspoons tarragon , minced
Salt and pepper

SCALLOPS

2 pounds sea scallops , muscle tabs removed, rinsed
Salt and pepper
2-3 tablespoons olive oil , divided

Instructions

BEET PUREE

Preheat oven to 400°F.
Place whole beets in a foil-lined baking dish. Drizzle with 1 tablespoon olive oil, and sprinkle with salt and pepper. Cover tightly with more foil.
Bake 45-60 minutes, or until a knife inserts easily.
When the beets are cool enough to handle, peel and cut into chunks.
Place beets, 3 tablespoons olive oil, sherry wine vinegar, and honey in a blender. Puree until smooth and velvety, 30-45 seconds.
Whisk in tarragon. Season to taste with salt and pepper.
Set aside while searing scallops. (Puree can be made 2 days ahead. Let come to room temperature before serving.)

SCALLOPS

Thoroughly dry* scallops with paper towels or a dishtowel.
Season scallops with kosher salt and pepper on both sides.
Heat 1 tablespoon olive oil in a large, nonstick skillet over medium-high heat.
Add about ⅓ of the scallops. You don't want to overcrowd the pan. Sear no more than 2 minutes on each side.
Scallops should be caramelized and crusted on the outside, and tender and not quite opaque in the center.
Place seared scallops on a paper towel-lined dish and tent with foil. Continue to sear scallops in 2 more batches, adding olive oil as needed.
Serve scallops warm with roasted beet puree. Garnish with minced tarragon, pea shoots, and sliced green onion, as desired.

Notes

*The scallops need to be dry, dry, dry. If they’re not dry, they will not sear. There will be a puddle in your pan instead, and the scallops will steam.

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